Mini Peanut Butter Cupcakes

Directions

1. 1
   Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available.
2. 2
   Line a 24-cup mini muffin pan with paper liners.
3. 3
   Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes.
4. 4
   Whisk to combine, then whisk in the brown sugar.
5. 5
   Whisk the flour, baking powder, baking soda and salt in a large bowl.
6. 6
   Whisk in the warm cocoa mixture.
7. 7
   In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
8. 8
   Divide the batter among the prepared cups, filling each three-quarters of the way.
9. 9
   Bake until the cupcakes spring back when touched, about 20 minutes.
10. 10
    Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
11. 11
    Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes.
12. 12
    Whisk until smooth.
13. 13
    Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy.
14. 14
    Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake.
15. 15
    Place in the freezer while you make the glaze.
16. 16
    Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.
17. 17
    Whisk until smooth.
18. 18
    Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off.
19. 19
    Refrigerate until set, about 5 minutes.
20. 20
    Photograph by Con Poulos